Thought it may be fun to try a few recipes from other people on the board, I've recently gotten into cooking instead of eating out because its better for ya and not to mention cheaper. One thing I've made that I really like is out of some dirt cheap Ramen noodles

Cook ramen noodles according to packet, no need for the flavor packet in this one. When noodles are done, drain and set asside. In microwaveable dish place jar of pizza sauce, pepperoni, mushrooms and green pepper. Microwave for about a minute and a half...stir once or twice. Pour sauce mixture over noodles and top with mozzarella cheese.

Its a lot better for you than take out pizza, tastes great and still goes well with a Killans

here is a recipe that is totally scale-able, one of my college and continuing favorites. Tortellini in brown butter sauce.

~Start with some good frozen tortellini and boil them up and drain in a colander.
~Melt 1 tablespoon of butter in a small fry pan over medium heat until the butter browns and begins to stop foaming. Add a teaspoon of fresh thyme (fresh really makes the difference here) and also add the tortellini to the pan. Coat the tortellini and serve with topped parmigian.

Option: Let the tortellini toast in the butter sauce to have a crunchy alternative. Also try it with fresh sage instead of thyme.

When I make pot roast in the house I always brown the meat on both sides to keep it from drying out, but also make it fork tender... On the grill (charcoal of coarse) I sprinkle salt, pepper, and onion powder. Have the grill nice and hot and turn, so both sides brown. A nice chuck roast works well and even better if you can get it with the bones included.

Then you'll need either heavy duty aluminum foil, or a black colored roaster pan the porcelain coated kind to put the meat into. Umm, I don't measure ingredients when I cook so add salt and pepper to taste. If you'd like to roast the meat with vegetables you'll need a pan...

Otherwise make a foil tent and add your favorite beef base, or wine, or flavored vinegar, herds and spices. Seal the bag tight, to keep the juices in.

My favorite is balsamic vinegar (about a quarter cup)
about one teaspoon each dried thyme, marjoram, ground rosemary, dried or fresh garlic add as much as you like (it also depends on the size of the roast, I usually make a 3-4 pound roast)... This is the herbed version of pot roast that I make in the house. Let it cook for 3-4 hours. Moving the meat off direct heat helps to prevent scorching, but allows it to cook for a long time and get really tender.

I make this when I'm getting sick of cooking outside and want a nice home cooked recipe without making the house hot in the summer time.

You can make bread, bread sticks, and biscuits on the grill too.

I wouldn't call this a money saver, but it's good! I'll take a picture the next time I make it.